Food Technology and Nutrition (M.Sc.)
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- 2023
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Mark
Protein Recovery from Alkaline Extracts: A Comparative Analysis of Isoelectric Precipitation and Ultrafiltration
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- Master (Two yrs)
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Mark
Characterization of the microbiological population and presence on Swedish greenhouse grown cucumbers during shelf life at different storage and treatment conditions
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- Master (Two yrs)
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Mark
Fouling modelling in a UHT unit based on plant data.
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- Master (Two yrs)
- 2022
-
Mark
Cloud Point of Non-ionic Surfactant Mixed With Preservative for Biological Drug Formulation
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- Master (Two yrs)
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Mark
Development of oat and bilberry-based beverages for a study about their effect on cardiometabolic markers in patients after acute myocardial infraction
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- Master (Two yrs)
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Mark
A Functionality Study of Mycoprotein
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- Master (Two yrs)
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Mark
Development of a Semisolid Baobab-based Protein Snack
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- Master (Two yrs)
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Mark
Green Coacervates for Pharma and Food
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- Master (Two yrs)
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Mark
Improving the understanding of heat transfer when boiling solid foods
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- Master (Two yrs)
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Mark
Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
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- Master (Two yrs)